Thursday, January 28, 2010

Easy Weeknight Meals

One of these recipes is a new recipe and the other is an old favorite, but both are super easy. The hardest and most time consuming part of both recipes is cooking and cutting up the chicken. I bought enough chicken for both recipes and cooked it all at one time in an effort to save time. Both recipes make a lot of food, so if you are cooking for two you will have plenty of leftovers (yes, mom and dad you heard that right, I do eat leftovers!).

Chile Chicken Enchiladas

I like Mexican food, but I don't really like to go to Mexican restaurants because you never know what they will put in their food and to be honest their chicken kinda creeps me out sometimes. So, when I saw this recipe I thought it would be good to try. Plus it came at Laura's recommendation and she is almost as picky as I am, so I figured it couldn't be too bad. This recipe came from bettycrocker.com.

Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.

We omitted the chiles because I am not big on spicy food, but we both agreed it needed something to give it a little bit of a kick. Next time I think I might add some taco sauce or a little hot sauce or maybe even a little pepper jack cheese just to give it a little something extra. I also wanted to try a recipe I have for apple burritos for dessert, but Scott gave me a lecture about how we need to start eating healthier, so those will have to wait until another day.

Classic Chicken Pot Pie

I usually work a lot of long hours during the months of January and February (joys of being an accountant at year end), so easy to make meals are a must. I made the pot pie this past Monday, but made the filling for it Sunday night (while the enchiladas were baking). Then when I got home on Monday all I had to do was unroll the premade crust, dump in the filling, top it with the second crust and pop it in the oven, it literally took me less than five minutes. I almost think it tasted better by making the filling the night before because it gave all the flavors time to mesh together. This recipe is courtesy of pillsbury.com.

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

You can use whatever type of frozen veggies you desire. We used a bag with carrots, peas, corn & green beans, but Scott insisted we pick all the green beans out since he doesn't like them and I only eat the corn any way.

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About Me

Welcome to my blog! When I started taking cake decorating classes back in February 2010 I never dreamed I would start selling cakes to other people. However I started receiving several requests for cakes and it just took off from there. This blog was originally set up for me to share some of my favorite recipes, but the cake pictures have taken over. I will continue to post pictures of my work as examples and if I ever have time to cook again, I will post more recipes too. Hope you enjoy!